Why is it common place for people to put pastrami above the cheese?
I've tried putting pastrami on top, baked for 7 to 8 min at 550*F on stone, on very bottom rack. The pastrami came out dry, overcooked, and shrunken.
If I where to bake for 5 min, the dough would be undercooked.
I nearly gave up.
Then I tried a completely different method.
Very top rack, pastrami under cheese, on steel, at 550*F with broiler, baked for 3:30 to 3:45.
The cheese trapped all the moisture, the pastrami was tender and flavorful, just amazing.